Directions

Heat oil in a large pan over medium heat. Add white part of ramps and cook 1 minute. Add peas and pattypan squash; sauté; until just tender, 3 to 4 minutes. Stir in zest, salt and pepper to taste, and ramp greens. Remove from heat and stir until greens slightly wilt. Add pea tendrils and walnuts; serve.